This one pan creamy gnocchi with sausage recipe is an easy, quick, and incredibly delicious comfort food meal. Ready in 30 minutes!
Those two recipes are vegetarian, so I decided to make one for the meat lovers out there.
I'm super excited about this one too!
What kind of gnocchi to use?
I buy the shelf-stable potato gnocchi found in the pasta aisle of most major grocery stores.
Like the other gnocchi recipes, this Italian sausage gnocchi is a one pan wonder as well. No need to boil the gnocchi in a separate pan because it all cooks in the sauce.
And this sauce is lip-smackingly good. It's tomato-based, creamy, garlicky, and the pieces of Italian sausage take the flavor to the next level. Total comfort food.
You know me... I love me some creamy sauces every now and then. 😉
Pro tip: If you can't use white wine for whatever reason, try replacing it with chicken broth + 1/2 teaspoon Dijon mustard.
This creamy gnocchi recipe has received a lot of love since I first posted it - one sweet reader said: "This was fantastic and my family loved it!"
More one-pan gnocchi recipes you may like:
- Chicken Bacon Gnocchi
- Ground Beef Gnocchi
- Spinach and Artichoke Gnocchi
- 15 Minute Creamy Alfredo Gnocchi
- One Pan Gnocchi alla Vodka
- 15 Minute One Pan Creamy Sun-dried Tomato and Basil Gnocchi
Hope you love this easy gnocchi recipe!
Questions? Don't hesitate to ask.
One Pan Creamy Gnocchi with Sausage
- 8.8 ounces Italian sausages (cut into bite-size pieces) see recipe notes
- 1/2 small onion chopped finely
- 4 cloves garlic minced
- 1/3 cup dry white wine (e.g. sauvignon blanc)
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Handful fresh basil torn
- Salt & pepper to taste
- Prep your sausage and onion. Feel free to take the sausage meat out of the casing if that's easier than cutting it.
- Sauté the sausage pieces and onion in a skillet on on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
- Add the garlic to the pan and sauté for 30 seconds, or until fragrant.
- Add the wine and let it cook for about a minute.
- Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
- Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
- Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.
- There is no need to pre-cook the gnocchi. It'll cook right in the sauce.
- I bought a pack of 5 mild Italian sausages (Johnsonville brand) and used half of it for this recipe. Anything around the 8-10 ounce or so mark would work. Feel free to substitute with spicy Italian or another similar variety of sausage.